Thumbprint Cookie Recipes | Taste of Home (2024)

FAQs

Why are my thumbprint cookies falling apart? ›

The dough should be chilled for at least 30 minutes, so that you can shape it into balls and indent without falling apart. Check that your oven temperature isn't too high.

It is important that you don't chill this dough. The butter solidifies and it will make the dough crack and fall apart when shaped and pressed with your thumb. Shape and bake immediately after mixing, or if you accidentally chilled the dough, allow it to warm up to room temperature before continuing.

Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.

For best results, chill the dough for at least an hour (and up to overnight); otherwise, these can spread some when baking. Before baking, create a crater in each dough ball with your thumb and fill with raspberry jam or whatever filling you are using. Then you're ready to bake!

Store thumbprint cookies in an airtight container for up to 1 week. You can keep them at room temperature or in the fridge.

Storing your dough in the fridge helps to harden the fat and prevent your cookies from spreading. Allow it to chill in the refrigerator for 30 minutes.

When does Thumbprint Cookies expire? When does Thumbprint Cookies expire? Thumbprint cookies, whether homemade or store-bought, generally maintain their best quality for up to 1 to 2 weeks at normal room temperature.

Absolutely! Thumbprint cookies will either have their indentions made before or after baking. If that occurs before baking, you can do that before they're frozen so that they're ready to go when you're ready to bake them.

Yes, baking cookies on parchment paper helps them spread evenly and keeps them from sticking to the pan. It also makes for easier clean-up. Parchment paper is also heat resistant and does not transfer heat to the cookie like aluminum foil, which can make the cookies bake too quickly.

Using parchment paper for baking cookies will enable them to bake more evenly, and the non-stick quality will also help prevent them from cracking or breaking when lifting them off the sheet.

Can I bake cookies directly on baking tray? ›

In a pinch, baking directly on an ungreased baking sheet will work fine; the cookies have enough fat in them to prevent severe sticking — although you might need a thin metal spatula to pop some of them off.

Hallongrotta (plural: hallongrottor) is the name of a common Swedish cookie. The name means raspberry cave in Swedish. In the United States they are known as thumbprint cookies, as well as by many other names. Similar cookies sold in Australia are known as jam drops.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies.

The cookie baked from room temperature, being thinner, has a more uniform texture, while the one baked straight from the fridge. is thick enough to accommodate a softer interior. and crispier exterior. No contest. Generally speaking, you should chill your cookie dough before baking it.

Baking requires precision, and if you find your homemade cookies are falling apart, then there's a good chance you have been using too much flour (via Fine Cooking).

If you reduce the amount of butter or oil in a recipe, your cookies won't spread as much. If you add too much flour, your cookies won't spread as much. If your cookies have more brown sugar than white sugar, they won't spread as much. It's a careful balance.

Too much flour = crumbly cookies

If you don't want to measure by weight, try sifting your flour first and scooping flour into your measuring cup with a spoon, and don't pack it down into the cup. If all else fails, try reducing the amount of flour in the recipe by 10%.